| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 100 | Servings | ||
INGREDIENTS
| 100 | EGGS SHELL | |
| 1 | c | RELISH PICKLE SWEET |
| 1 1/2 | lb | SALAD DRESSING #2 1/2 |
| 4 | oz | MUSTARD PREP. 1 LB JAR |
| 1 | tb | PAPRIKA GROUND |
INSTRUCTIONS
1. COOK EGGS ACCORDING TO RECIPE NOS. F-4 AND F-G-2. COOL; REMOVE SHELLS FROM EGGS; CUT IN HALF LENTHWISE. REMOVE YOLKS AND MASH THOROUGHLY. SET WHITES ASIDE FOR USE IN STEP 3. 2. BLEND MUSTARD, PICKLE RELISH AND SALAD DRESSING WITH YOLKS. MIX UNTIL WELL BLENDED. 3. FILL THE WHITES WITH YOLK MIXTURE, USING 1 TBSP FILLING FOR EACH EGG HALF. 4. SPRINKLE PAPRIKA ON TOP OR SEE NOTE 4. 5. SERVE IMMEDIATELY OR COVER AND REFRIGERATE UNTIL READY TO SERVE. : NOTE: 1. IN STEP 1, 11 LB 6 OZ EGGS, UNSHELLED, FRESH, A.P. WILL YIELD 10 LB HARD COOKED, SHELLED EGGS. NOTE: 2. IN STEP 3, A LARGE PASTRY TUBE MAY BE USED TO FILL EGG WHITES. NOTE: 3. IN STEP 3, 13 OZ (1 CUP) PICKLES, CUCUMBER, SWEET, DRAINED, CHOPPED MAY BE USED. NOTE: 4. GARNISH FILLED EGGS AS DESIRED. SEE GUIDELINES FOR GARNISHES, RECIPE NO. A-22. Recipe Number: F00500 SERVING SIZE: 2 HALVES ( From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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